These fruit and cereal balls are an old fashioned, unique idea originally called ‘skillet cookies’. The initial mixture is made on the stovetop before its cooled slightly and rolled into mini-spheres. They’re especially appealing during the winter holidays because they don’t need to be baked. That valuable space in the oven can be used for other types of holiday baking.
The cookies get a crunch from the crispy rice cereal and pepita seeds, while the apricots and dates add an amazing sweet spicy flavor.
It seems the skillet cookie nowadays, refers to a a giant, soft and chewy cookie, baked in a cast iron pan, cut into wedges and served warm with ice cream on top. Now I have to admit, it does sound pretty good but if you are just wanting a great little addition to a casual dessert tray in the upcoming holiday season the ‘vintage’ version is quick and easy.
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BALLS
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- 2 eggs
- 1/2 cup brown sugar, packed
- 1/3 cup butter,
- 100 gm (about 3/4 cup) dates, chopped
- 100 gm (about 3/4 cup) apricots, chopped
- 1 tsp vanilla
- 1/2 tsp EACH cinnamon & cardamom
- 1/4 tsp ginger
- 1/4 tsp salt
- 2 cups crispy rice cereal
- 1/2 cup pepita seeds, chopped
Ingredients
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- In a small bowl, whisk eggs & brown sugar together thoroughly.
- In a heavy skillet, over low heat, melt butter. Remove from heat & stir in egg mixture along with dates & apricots. Set back over low heat & cook, stirring constantly, for 10 minutes or until mixture pulls away from sides of skillet. Do NOT overcook. Remove from heat & stir in vanilla, spices & salt.
- Place rice cereal in a large bowl; pour fruit mixture over cereal & blend well. Cool to lukewarm.
- Chop pepita seeds finely & place in a shallow dish. Butter your hands lightly & shape mixture into 1-inch balls. Roll balls in pepita seeds to coat. Store in refrigerator.